Table 1

Rate constants (1/min) for iron(III) reduction and oxygen consumption in model wine (12% ethanol v/v, 8 g/L tartaric acid) containing 4-methylcatechol (1.0 mM) and benzenesulfinic acid (1.0 mM). k1 and k2 are the respective rate constants for the first and second phases of iron(III) reduction caused by tartrate complexation.